In a 3-qt saucepan on med-high heat, crumble the ground pork. Stir
occasionally until the pork turns from bright pink to grey. Drain
saucepan into a colander. Break up any big lumps that may have
formed. Put saucepan back on heat and start cooking the garlic for
about a minute, until it is golden. Add pork from colander, and add
the chile flakes. Mix together well for about three minutes. Add
fish sauce, soy sauce and sugar. Stir until sugar is dissolved
(another minute or two). Add water, and stir until sauce starts to
boil. Add tomato paste and stir to thicken. Lower heat to
medium.

(Next part is optional, to thicken the sauce even more)

Break an egg into the middle of the sauce. Allow it to start to
set, about three minutes. Egg should still be a bit raw on top.
Stir egg into the pork sauce for a couple of minutes, until the
sauce is a bit paler.

(Continue from here if you skipped last step)

Wait for sauce to boil.

Put cover on saucepan, and turn heat to low.
Allow the flavors to mix for about 15 minutes. Stir the sauce on
final time, and then add scallions and cilantro. Do not stir after
adding greens.

Remove from heat and serve. Traditonally, this is served in a soup
bowl and eaten with the fingers with "sticky rice." Alternatively,
you can make normal white rice, putting the rice on the bottom of
the bowl to absorb the sauce.

Place brownie in a large bowl or sundae dish.
Add ice cream and top with hot fudge sauce and crushed cookie.
Add whipped cream and drizzle with chocolate syrup.
Sprinkle with almonds and top with a cherry.

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Productions or EntertainMUCK.